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Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate

Sorensen, Hanne; Mortensen, Kell; Sorland, Geir Humborstad; Larsen, Flemming Hofmann; Paulsson, Marie LU and Ipsen, Richard (2015) In International Dairy Journal 46. p.12-21
Abstract
Effects of dynamic ultra-high pressure homogenisation (UHPH) on the micro-and macrostructure of whey protein-depleted milk concentrate solutions with different mineral concentrations (5.0, 7.5, 10.0%, w/w), pH (5.8, 6.2, 6.6) and amount of added sodium chloride (0, 1.5, 3.0%, w/w) were investigated. Significantly increased viscosity was observed in samples at pH 5.8 without added NaCl and with UHPH treatment of 300 MPa and this effect was more pronounced at low mineral level. In this sample, irrespective of mineral content, an increased particle size was also found. The lowest water mobility was observed in samples with low mineral level, low pH and no added NaCl. The results indicate that two-dimensional longitudinal-transverse relaxation... (More)
Effects of dynamic ultra-high pressure homogenisation (UHPH) on the micro-and macrostructure of whey protein-depleted milk concentrate solutions with different mineral concentrations (5.0, 7.5, 10.0%, w/w), pH (5.8, 6.2, 6.6) and amount of added sodium chloride (0, 1.5, 3.0%, w/w) were investigated. Significantly increased viscosity was observed in samples at pH 5.8 without added NaCl and with UHPH treatment of 300 MPa and this effect was more pronounced at low mineral level. In this sample, irrespective of mineral content, an increased particle size was also found. The lowest water mobility was observed in samples with low mineral level, low pH and no added NaCl. The results indicate that two-dimensional longitudinal-transverse relaxation nuclear magnetic resonance (NMR) measurements can contribute to a better understanding of microstructure formation in whey protein-depleted milk concentrate. Application H-1 and P-31 NMR spectroscopy indicated that UHPH treatment only affected protein aggregation and not casein micelle structure. (C) 2014 Elsevier Ltd. All rights reserved. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
International Dairy Journal
volume
46
pages
12 - 21
publisher
Elsevier
external identifiers
  • wos:000353152900003
  • scopus:84927592200
ISSN
0958-6946
DOI
10.1016/j.idairyj.2014.09.012
language
English
LU publication?
yes
id
7ec995e4-e0f8-4ff2-8c26-8683bd0e525f (old id 5401222)
date added to LUP
2015-05-19 11:25:21
date last changed
2017-07-30 04:17:37
@article{7ec995e4-e0f8-4ff2-8c26-8683bd0e525f,
  abstract     = {Effects of dynamic ultra-high pressure homogenisation (UHPH) on the micro-and macrostructure of whey protein-depleted milk concentrate solutions with different mineral concentrations (5.0, 7.5, 10.0%, w/w), pH (5.8, 6.2, 6.6) and amount of added sodium chloride (0, 1.5, 3.0%, w/w) were investigated. Significantly increased viscosity was observed in samples at pH 5.8 without added NaCl and with UHPH treatment of 300 MPa and this effect was more pronounced at low mineral level. In this sample, irrespective of mineral content, an increased particle size was also found. The lowest water mobility was observed in samples with low mineral level, low pH and no added NaCl. The results indicate that two-dimensional longitudinal-transverse relaxation nuclear magnetic resonance (NMR) measurements can contribute to a better understanding of microstructure formation in whey protein-depleted milk concentrate. Application H-1 and P-31 NMR spectroscopy indicated that UHPH treatment only affected protein aggregation and not casein micelle structure. (C) 2014 Elsevier Ltd. All rights reserved.},
  author       = {Sorensen, Hanne and Mortensen, Kell and Sorland, Geir Humborstad and Larsen, Flemming Hofmann and Paulsson, Marie and Ipsen, Richard},
  issn         = {0958-6946},
  language     = {eng},
  pages        = {12--21},
  publisher    = {Elsevier},
  series       = {International Dairy Journal},
  title        = {Dynamic ultra-high pressure homogenisation of whey protein-depleted milk concentrate},
  url          = {http://dx.doi.org/10.1016/j.idairyj.2014.09.012},
  volume       = {46},
  year         = {2015},
}